Grilled Chicken Gyro

Bring Mediterranean cuisine to life, with char-grilled chicken, fresh vegetables, and an easy tzatziki sauce all wrapped in warm flatbread.


  • 1lb. chicken tenders
  • 1 cup plain greek yogurt, divided
  • 1 Tbsp sriracha
  • 1/2 English cucumber, finely grated
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp, dill, roughly chopped
  • 1/3 cup red onion, thinly sliced
  • 2 Roma (or other ripe tomato), 1/4” sliced
  • 1 English cucumbers, thinly sliced
  • olive oil
  • salt and pepper to taste
  • 4 flatbreads
  • 1 container hummus


  • 1. Marinate chicken tenders in 1/2 cup yogurt, pinch of salt, and Sriracha for 1-2 hours.
  • 2. Meanwhile, prepare tzatziki sauce by mixing remaining 1/2 cup yogurt, dill, grated cucumber, lemon juice, and a pinch of salt and pepper. Set aside.
  • 3. Preheat oiled grill pan over medium high heat. Grill pan should be slightly smoking. Preheat oven to 300-degrees F.
  • 4. Remove chicken tenders from marinade and blot away excess marinade. Lay tenders on grill pan and grill 4-5 minutes per side. Remove and set on cutting board. Turn off grill.
  • 5. Place flatbreads on the residually heated grill until warmed, about 2 minutes.
  • 6. Slice chicken tenders, set out toppings, and begin to build each gyro on flatbreads with one quarter of the amount for each of the following ingredients: tzatziki, grilled, chicken, red onion, tomato, and sliced cucumber.
  • 7. Wrap flatbread and serve with hummus.


4 servings